Peruvian Lamb Chops 2 is cooked the way Peruvian home tables cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a peruvian family cook actually puts it on the table.
Peruvian Lamb Chops 2
Ingredients
- 8lamb chops
- 2 tbspoil
- 1 tsppaprika
- to finishlemon
- to tastefine sea salt and black pepper
Method
- Begin by seasoning the 8 lamb chops generously with fine sea salt and freshly ground black pepper. Sprinkle 1 teaspoon of paprika evenly over the chops, ensuring each piece is well coated. This will infuse the meat with a rich, smoky flavor that is characteristic of Peruvian cuisine.
- Heat 2 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil shimmers, carefully place the lamb chops in the pan, ensuring they are not overcrowded. Allow them to brown deeply on one side, about 3-4 minutes, until a rich, golden crust forms. This step locks in the juices and enhances the flavor.
- Flip the lamb chops to brown the other side, again aiming for a deep, golden crust. This should take another 3-4 minutes. The aroma of the spices should be prominent, indicating the spices are well-cooked.
- Reduce the heat to medium and cover the skillet with a lid. Allow the chops to cook through until they are tender. You can check doneness by cutting into one; the meat should be juicy and slightly pink in the center, indicating it is cooked to perfection.
- Once the lamb chops are cooked to your desired doneness, taste a small piece to check for seasoning. Adjust with more fine sea salt and black pepper if necessary.
- Finish by squeezing fresh lemon juice over the lamb chops just before serving. This adds a bright, fresh contrast to the rich flavors of the dish. Serve immediately with rice, bread, or a fresh salad to complement the meal.
From the cookbook
Authentic Peruvian Cuisine
This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.
